Publicaciones en colaboración con investigadores/as de Universidad de Sevilla (8)

2023

  1. Effects of pressurized liquid extraction with dimethyl sulfoxide on the recovery of carotenoids and other dietary valuable compounds from the microalgae Spirulina, Chlorella and Phaeodactylum tricornutum

    Food Chemistry, Vol. 405

  2. Pulsed Electric Fields (PEF) and Accelerated Solvent Extraction (ASE) for Valorization of Red (Aristeus antennatus) and Camarote (Melicertus kerathurus) Shrimp Side Streams: Antioxidant and HPLC Evaluation of the Carotenoid Astaxanthin Recovery

    Antioxidants, Vol. 12, Núm. 2

  3. The potential modulation of gut microbiota and oxidative stress by dietary carotenoid pigments

    Critical Reviews in Food Science and Nutrition

2020

  1. The impact of fermentation processes on the production, retention and bioavailability of carotenoids: An overview

    Trends in Food Science and Technology, Vol. 99, pp. 389-401

2019

  1. Application of non-invasive technologies in dry-cured ham: An overview

    Trends in Food Science and Technology, Vol. 86, pp. 360-374

  2. Effect of high-pressure processing on carotenoids profile, colour, microbial and enzymatic stability of cloudy carrot juice

    Food Chemistry, Vol. 299

  3. From extraction of valuable compounds to health promoting benefits of olive leaves through bioaccessibility, bioavailability and impact on gut microbiota

    Trends in Food Science and Technology, Vol. 83, pp. 63-77

  4. Health benefits of olive oil and its components: Impacts on gut microbiota antioxidant activities, and prevention of noncommunicable diseases

    Trends in Food Science and Technology, Vol. 88, pp. 220-227